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How to Make the Best-Ever Focaccia Pizza Recipe

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This recipe guides you through making the best-ever focaccia pizza featuring a fluffy, golden focaccia base topped with a flavorful homemade tomato sauce, a blend of mozzarella and ricotta cheeses, and finished with Parmesan and fresh basil. Perfectly baked in the oven, this focaccia pizza delivers a deliciously crispy crust with melty cheeses and vibrant toppings.

Ingredients

Scale

Dough

  • 4 1/2 cups all-purpose flour, plus more as needed
  • 3 teaspoons kosher salt, divided
  • 1 1/2 teaspoons instant or active dry yeast
  • 1 3/4 cups lukewarm water
  • 6 tablespoons extra-virgin olive oil, divided

Tomato Sauce

  • 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can
  • 2 cloves garlic
  • 1 teaspoon red wine vinegar
  • Red pepper flakes, to taste

Cheeses and Toppings

  • 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
  • 8 ounces whole-milk ricotta cheese (about 1 cup)
  • 1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup)
  • 4 large fresh basil leaves

Instructions

  1. Mix the dough and let it rise: In a large bowl, combine 4 1/2 cups all-purpose flour, 2 1/2 teaspoons kosher salt, and 1 1/2 teaspoons instant or active dry yeast. Stir with a wooden spoon or rubber spatula. Add 1 3/4 cups lukewarm water and 3 tablespoons extra-virgin olive oil. Stir until a shaggy dough forms with no dry flour. Knead in the bowl a few times, adding more flour if needed, until a rough, sticky ball of dough forms. Cover tightly with plastic wrap and let rise at room temperature for 2 hours.
  2. Chill the dough: After the dough has doubled in size, refrigerate it in the bowl for at least 8 hours and up to 24 hours to develop flavor and texture.
  3. Prepare the baking sheet and shape the dough: Drizzle 2 tablespoons of extra-virgin olive oil onto a 13×18-inch rimmed baking sheet. Remove dough from refrigerator, transfer to the baking sheet, and turn it to coat with oil. Gently press and flatten dough to about 1-inch thickness (it won’t reach the edges). Cover loosely with plastic wrap and rest for 10 minutes while you prepare the tomato sauce.
  4. Strain the tomatoes: Pour canned whole tomatoes with juice into a fine mesh strainer over a clean bowl to drain excess liquid. Reserve the juice separately.
  5. Stretch and shape the dough: Uncover the dough and use your fingertips to stretch it out to the edges of the baking sheet. If it resists, let it rest for a few minutes and try again. Cover and let the dough puff and rise for about 25 minutes while heating the oven and making the sauce.
  6. Heat the oven: Position a rack in the lower third of the oven and preheat to 475°F (246°C).
  7. Make the tomato sauce: Discard the liquid drained from the tomatoes. In the cleaned bowl, crush the drained tomatoes by hand into bite-sized pieces. Mince or grate 2 garlic cloves and add them along with 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, the remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir well to combine.
  8. Assemble the focaccia pizza: Use your fingertips to dimple the dough surface. Sprinkle 1 cup shredded mozzarella evenly, leaving a 1/2-inch border. Spoon the tomato sauce over the cheese and spread gently with the back of a spoon. Sprinkle the remaining 1 cup mozzarella over the sauce. Dollop ricotta cheese in small spoonfuls across the top.
  9. Bake the focaccia pizza: Bake in the preheated oven for 17 to 20 minutes until the edges are golden brown and the cheese is melted. While baking, finely grate 1 ounce Parmesan cheese and tear fresh basil leaves.
  10. Cool, garnish, and serve: Remove pizza from oven, sprinkle with Parmesan cheese, and let cool for 5 minutes. Scatter torn basil leaves and additional red pepper flakes if desired. Cut into 12 squares and serve warm.

Notes

  • Allowing the dough to chill in the refrigerator for at least 8 hours improves flavor and texture.
  • Use lukewarm water to activate the yeast properly during dough mixing.
  • The dough will be sticky; avoid adding too much extra flour during kneading to keep focaccia light and airy.
  • Pressing dimples into the dough helps hold the toppings and allows heat to circulate evenly.
  • If you prefer a spicier pizza, add more red pepper flakes to the sauce or as a garnish.
  • Make sure to preheat the oven fully to 475°F for a crisp crust.
  • This focaccia pizza is best enjoyed fresh but can be reheated in a hot oven to restore crispness.

Keywords: focaccia pizza, focaccia dough recipe, homemade pizza, Italian pizza, easy pizza recipe, homemade focaccia, tomato sauce pizza, mozzarella pizza

Find it online: https://kitchenwithkai.com/how-to-make-the-best-ever-focaccia-pizza-recipe/